Monday, June 15, 2009

Philly Cheese Steak Wraps

This recipe makes two wraps. Adjust to feed your crowd.

4 Sandwich Steaks (SteakUmms)
1/2 green pepper, chopped
1 medium onion, sliced
8 Mushrooms, sliced (or use a can)
1 slice mozzerella cheese
1 slice swiss cheese
Tabasco Sauce
Lawry's Season Salt
2 tbsp butter or olive oil
2 burrito size tortillas
Tomatoes, diced
Shredded Lettuce
Mayo or Pizza Sauce

Melt the butter (or heat the olive oil) in a small sauté pan on medium heat. Throw in your pepper, onion, and mushrooms. (or whatever combination you decided on...) Shake in some Lawry Season Salt. Not too much, this recipe can tend to be salty on its own. Also throw in a few shakes of Tabasco. (also optional)
In a separate, lightly greased pan on medium heat, break up your sandwich steaks, which ideally are still frozen, making them easier to just tear up.
Once your steaks are cooked and your veggies are sautéed, combine the two into one of the pans. I recommend that veggies' pan, if your steak will fit, because the steak can be greasy, and this is a good way to get rid of some of that. Mix it all together. Then split into two piles, one for each wrap. Top each pile with half a slice of each cheese. Throw on a lid to melt the cheese.
While your cheese is melting, heat an ungreased skillet on medium heat and throw in your tortillas. Heat for 15 seconds on each side.
Fill each wrap with its guts, adding the mayo or pizza sauce if you like.
Then, top with some lettuce and tomato, wrap that sucker up, and enjoy!

My review: This was a creation I made yesterday for dinner, because I was hungry for cheesesteaks and had everything but rolls. Which is convenient, cuz I don't like the roll part of cheesesteaks. This was yummy and definitely something I will be cooking up again!